Starter plant flats sit outside just about every store with a connection to home and farm products, right now. No greenhouse to start your own basil and tomatoes? No cold frame? Even worse, no southern-orientated window?? Haven’t even ordered seeds? Go grab some of these 2- to 4-inch beginner plants and give it a go.
You’ll notice that mostly lettuces and herbs are available; these plants are hardy to the current outside temperatures. They’ve likely been exposed enough to withstand small frosts, which we’ll get for several more weeks here in southeastern PA. The following recipe makes use of fresh cilantro (also known as coriander, in reference to it’s leaves) and mint. While carrots are not in season right now, this dressing will go on de-frosted veggies, cooked briefly, as well as upcoming early veggies like sweet snow peas. Carrots, cilantro and mint can all be planted right now.
You’ll need: 1 tsp cumin seed; 3 Tbs chopped fresh cilantro; 2 Tbs finely chopped fresh mint; 1/4 tsp salt; 3 Tbs olive oil; 2 Tbs red wine vinegar; pinch of sugar; 3 Tbs plain yogurt (Seven Stars is my local dairy option); 2 lbs carrots, thinly sliced and steamed just until tender; fresh ground black pepper; leaf lettuce for serving.
In a mortar or spice grinder, grind the cumin seed to a coarse powder. Add the cilantro, mint, salt and blend well. Transfer to a glass jar, stir in oil, vinegar adn sugar. Mix well and allow to sit for up to 24 hours for the flavors to develop. When ready to serve, add the yogurt to the dressing. Transfer to a small bowl, add the carrots and toss to coat. Add pepper to taste. Serve on a bed of leaf lettuce (or without is fine too).
Recipe from Flatbreads & Flavors by Jeffrey Alford and Naomi Duguid – one of my favorites!
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